Ingredients
- Good splash of olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 4 green chillies, seeded and finely sliced
- 1 tsp ground cumin
- 2 bay leaves
- 2 tbsp sun-dried tomato purée
- 3 x 400g cans mixed beans, drained and rinsed
- 900ml vegetable stock
- Good handful of chopped fresh coriander, plus extra to garnish
- Small bag of plain tortilla chips
- 100g Monterey Jack or Cheddar, grated
Method
- 1. Heat the oil in a large saucepan and cook the onion, garlic and chilli for 4-5 minutes until just softened. Add the cumin and cook for a further minute. Add the bay leaves, tomato purée, beans and stock. Bring to the boil, then simmer gently for 25 minutes.
- 2. Spoon half the mixture into a bowl, then mash whatâ??s left in the pan with a masher. Stir the whole bean mixture back into the pan and season. Stir in the coriander and spoon into four bowls. Top each one with a handful of tortillas and scatter with cheese. Pop under a hot grill until the cheese is just melted. Garnish with extra coriander.
Wine Recommendation
Try a ripe â??nâ?? fruity red â?? an inexpensive Californian Zinfandel should fit the bill.